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Pasta alla Trapanese (Sicilian Tomato Pesto)
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in seasonal cherry tomatoes with Sicilian tomato pesto in pasta alla Trapanese.
Ingredients:
  • 1/2 cup whole roasted almonds
  • 4 cloves garlic
  • 1 teaspoon kosher salt, plus to taste
  • 4 ounces (about 1 cup) grated Pecorino Romano cheese, plus more to taste
  • 1 packed cup fresh basil leaves
  • 4 mint leaves (optional)
  • 1/2 cup extra-virgin olive oil
  • 1 pound red cherry tomatoes or red grape tomatoes
  • 1 pound busiate or other curly shaped pasta
Instructions:
  • 1. Bring 2 cups of water to a boil, then stir in almonds; let sit for 3 to 4 minutes. Drain the almonds and rub off the skins using your hands or a kitchen towel.
  • Create a smooth garlic paste by crushing sliced garlic with kosher salt in a mortar and pestle or on a cutting board with the flat side of a knife.
  • Place peeled almonds first into the blender jar, then add the cheese, basil, mint, garlic paste, oil, and tomatoes in that order. This sequence allows the almonds and cheese to grind smoothly before incorporating the wet ingredients.
  • Pulse almonds and cheese in the blender until ground. Add the remaining ingredients and blend until desired consistency is reached, either coarse or smooth.
  • Adjust seasoning to your preference and let it rest while the pasta is cooking.
  • 1. In a large pot, bring lightly salted water to a rolling boil. 2. Add busiate pasta to the boiling water, stirring occasionally, and cook until al dente, approximately 12 minutes. 3. Using a strainer, transfer the cooked pasta to a bowl while reserving some of the starchy cooking liquid.
  • Pour about 1/3 cup of pasta water into the bowl. Add the pesto and a large pinch of salt, then mix to coat. Adjust the texture by adding more pasta water if needed. Sprinkle an optional handful of cheese, toss again, and serve right away.

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